White Chocolate Raspberry Pie

After beginning Super Bowl Sunday with a Mahjong victory Buck, whom I call Ralphy settled in for an evening of dinner and watching the game.  Karen and Ralphy have joined Stone and I for five years now to watch the Super Bowl.   Every year I make up a list of prediction questions for each of us to answer.  Stone won the first year, followed by Karen two years running.  I won last year and Karen brought in the win again this year.   This makes it fun for folks like me, who do not really get into football.  I like the half-time, the commercials, and I love the cooking.  Super Bowl and food go together.  

A couple months ago I saw this recipe for White Chocolate Raspberry Pie and I said to Stone, "I will have to make this for Ralphy."  He loves raspberries.  This pie turned out to be very, very good.  I will definitely be making it again.  

 White Chocolate Raspberry Pie

1 basic 9" Pie Crust

Filling:

1 teaspoon unflavored gelatin
1 2/3 cups milk

1 (3 ounce) package Jell-o Vanilla Pudding and Pie filling mix (not instant)

3/4 cup white baking chips, I like Ghirardelli Classic White Baking Chips.

1 cup heavy whipping cream

Topping:

2 cups fresh raspberries, 2 (6 ounce packages)

1/4 cup white vanilla milk chips

Blind bake Pie Crust: To Blind Bake your Pie Shell, roll our your dough and place in pie pan then chill your pie shell in refrigerator or freezer which is what I do for 30 minutes if your pie pan can go from refrigerator to oven.  Make sure you can put a cold pie plate into the oven without it shattering.  I use a tin pan so there is no problem.  Preheat oven to 450'.  Line Pie shell with circle of parchment or wax paper and fill it with pie weights spread to the edge and place more near the sides than in the center.  Set the pie shell on a baking sheet.  Bake for 10 minutes, then decrease heat to 375' and bake for 5 minutes more.  Remove pie shell from oven.  Remove parchment and pie weights out of the shell.  Poke the bottom of the pie shell in 3-4 places with a fork to prevent the shell from forming bubbles as it finishes baking.  Return shell to oven and bake for 15-18 minutes, or until it is golden brown.  Cool completely before filling.

Filling:
In a saucepan, combine gelatin and milk, mix well with whisk.
Let stand five minutes.
Stir in dry pudding mix into the gelatin and milk mixture.  Cook over medium heat until mixture comes to a boil, stirring constantly.
Remove from heat and let stand five minutes.
Add 3/4 cups vanilla milk chips to pudding mixture; stir until melted.  Pour into a bowl.  Place plastic wrap over surface of pudding and refrigerate 1 hour to cool.  I actually refrigerated it overnight.  The next day when I was ready to put it in the baked and cooled pie shell I gave the pudding a good stir then continued as follows.
In a small bowl, beat heavy whipping cream until stiff peaks form.
Fold 1/3 of the whipped cream into cooled pudding mixture.
Fold in remaining whipping cream.
Spoon pudding mixture into cooled baked pie shell; spread evenly.
Place raspberries on filling.  Sprinkle 1/4 cup or more, he, he, he  over raspberries.
Refrigerate at least 3 hours or until serving time.
Recipe adapted from: http://piemaven.com/print%20white%20chocolate%20raspberry%20pie.html
I always use Heavy Whipping Cream and here is why.
Heavy Whipping Cream vs. Whipping Cream: http://www.finecooking.com/articles/heavy-cream-vs-whipping-cream.aspx

Check out Stones football socks, you know you like them!!!